Mexican guava glazed chicken: Pollo con salsa de guayaba
Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create a quick yet exotic chicken dish. Coconut rice would be a good accompaniment. If making fresh guava pulp, remove the skin and seeds before putting the fruit in a blender or food processor.
- 4 boneless, skinless chicken breast halves
- flour for dredging
- salt and pepper to taste
- 1 tablespoon canola oil or other neutral oil
- 2 tablespoons butter
- ¼ cup Triple Sec or Cointreau
- ½ tablespoon finely minced garlic
- 1 nickel-size slice of ginger, grated
- ½ cup fresh or thawed frozen guava pulp
Pound the chicken breast halves into cutlets. Dredge them in flour seasoned with salt and pepper to taste.
Heat the oil and one tablespoon of the butter in a skillet, and sauté the chicken for 3 to 4 minutes on each side. Add the Triple Sec and cook another minute, turning so that the chicken becomes glazed with the Triple Sec and is cooked through.
Remove the chicken to a platter and keep warm. Turn down the heat and add the remaining butter, the garlic and the ginger to the skillet. Stir constantly, scraping up any brown bits, until the garlic begins to soften. Add the guava pulp and cook, stirring, for another minute.
Pour the guava sauce over the chicken and serve. Makes 4 servings.
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